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Broad Bean Risotto Recipe
12th July 2019

Broad Bean Risotto Recipe

By Emily on News

Our simple broad bean risotto recipe is a delicious and healthy vegetarian dish but it can easily be adjusted to include meat and fish. Simply add pancetta, ham, beacon or fish or your choice and replace the vegetable stock with chicken.

One of the greatest benefits of living and working in the South West is the availability of locally grown produce. This month we have some stunning broad beans which are the centre piece of this dish. Broad beans are great for everyone, giving fuel with a good protein content assisting bone and muscle strength as well as many other key energy-boosting nutrients.

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Recipe For Vegan Month
9th November 2018

Recipe For Vegan Month

By Emily on News

This flavourful warming Moroccan stew is loaded with cooked vegetables and signature spices like cumin and coriander. This version is a wonderful opportunity for anyone who enjoys meat-free dishes to experience international fare at its best. Serve over couscous for a true Moroccan meal.

 

Ingredients

1 cauliflower, cut into florets (blanch prior to main cook)

1 parsnip, cut into strips 2cm wide at greatest point

2 courgettes, halved lengthways, sliced into 2cm/¾in half-moons

1 red pepper, stalk removed, seeds removed, cut into roughly 2.5cm/1in chunks

3 tbsp mild olive oil or sunflower oil

1 small onion, thinly sliced

4 garlic cloves, finely diced

1 tsp ground coriander

1 tsp ground cumin

400g tin chopped tomatoes

1 tbsp harissa paste

2 tbsp clear honey

100g/3½oz ready-to-eat dried apricots halved

400g tin chickpeas, rinsed and drained

handful chopped fresh coriander, to garnish

salt and freshly ground black pepper

 

Method

Preheat the oven to 190C/170C Fan/Gas 5.

Mix the cauliflower, aubergine, courgette and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper.

Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3–4 minutes, or until lightly browned.

Heat the remaining oil in a lidded casserole over a medium heat. Add the onions and fry for 3–5 minutes, stirring regularly, until softened. Add the garlic, coriander and cumin and fry for 1–2 minutes, stirring frequently.

Stir in the chopped tomatoes, harissa paste, honey, apricots and chickpeas until well combined. Add the vegetables and cook for 2–3 minutes.

Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender.

Sprinkle the tagine with the chopped coriander and serve with freshly cooked giant cous cous, add some lemon juice and zest to the cous cous for a lighter flavour.

 

Download Recipe Sheet: Vegetable Tagine Recipe[/vc_column_text]

Vegetable tagine recipe

Why not become a member of The Carlton Club to hear about all of our latest offers? Carlton Club members also get 20% off food and drink so don’t miss out! Find out how to join here. Note: The Carlton Club discount doe not apply to this deal.

Pre-book your table today 

Call 01271 862446

or

Email enquiries@ilfracombecarlton.co.uk

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Gluten Free Blogger
9th November 2018

Gluten Free Blogger

By Emily on News

Gluten-free blogger Sarah Howells is on a mission to make a gluten-free living just that little bit easier for everyone!26-year old blogger Sarah Howells blogs about living a fit and healthy gluten-free life with coeliac disease and thyroid issues and how fitness can also please a key part in maintaining a healthy lifestyle. Sarah creates delicious gluten-free recipes (some healthy, some not so much!) and well as writing reviews on products, eating out, travel and more.

Sarah lives in sunny North Devon surrounded by a diverse natural larder and maintains an active lifestyle despite having coeliac disease and thyroid issues. If you can’t find her in the kitchen, she’ll be down the gym lifting weights and thinking about her next meal!

We work with true local suppliers, including Tony The Butcher in Muddiford, Passmore’s fresh fish from Appledore (day boat caught), Edds local greengrocer and Miles tea from Porlock, to bring you the best food North Devon has to offer. We cook all our dishes from scratch which means we are able to offer most dishes on the menu, gluten-free.

We are looking forward to Sarah coming to visit at the end of this month to review our gluten-free dishes. Look out for our results in next months issue.[/vc_column_text]

Why not become a member of The Carlton Club to hear about all of our latest offers? Carlton Club members also get 20% off food and drink so don’t miss out! Find out how to join here. Note: The Carlton Club discount doe not apply to this deal.

Pre-book your table today 

Call 01271 862446

or

Email enquiries@ilfracombecarlton.co.uk

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Recent Posts

  • Brasserie Brings Something Special To Exmoor Food Fest 2021
  • Discover the Warmth of a North Devon Winter Break
  • Autumn and Winter Wedding Offer: Embrace the Intimate!
  • Ten things to do on a rainy day at The Carlton
  • North Devon Autumn Breaks For Walkers and ‘Walkies’!

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The Carlton Hotel, Runnacleave Road, Ilfracombe, Devon, EX34 8AR

Tel: 01271 862446

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